Crunchy raspberry ripple terrine

Crunchy raspberry ripple terrine

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(31 ratings)

Prep: 25 mins No cook

More effort

Serves 8
A decadent dinner party pudding or family afternoon treat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal284
  • fat22g
  • saturates11g
  • carbs19g
  • sugars19g
  • fibre1g
  • protein4g
  • salt0.11g
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  • 350g raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g golden caster sugar
  • 284ml pot double cream
  • 2 meringues shells, crushed into small pieces


  1. Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.

  2. Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.

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Comments, questions and tips

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23rd Jul, 2010
Been making this every Summer since it appeared in Good Food. Absolutely delicious!
22nd Jul, 2010
Did you whisks the whole eggs together or just the whites?
4th May, 2010
i think this was my mistake as of that of the recipe,i whizzed the cream too much and was perhaps too thick,so i was left with frozen lumps of cream,that said,my husband loved this! i didn't :( but i shall try again!
17th Apr, 2010
Lovely dessert, made last night for dinner party, enjoyed by everyone. I did add more broken pieces of meringue, served with fresh raspberries. Nice fresh dessert will do again, and easy to make. I froze mine for 6 hours , as it needed it! Looked amazing when served on a plate with raspberries. Cross between an dessert and an ice cream really. I removed from freezer half hour before serving as too frozen, have to be really carefull not to leave too long out, as it loses shape and melts quickly on outside , really have to check it and judge it.
14th Apr, 2010
I made this and it was really nice-as the other people i put some raspberry puree in the bottom of the tin for appearance. If i make it again i will leave the meringue pieces a little bigger and put more in as it didn't have quite the crunch i expected
17th Nov, 2009
This was a huge hit with my diners - wanted seconds!
2nd Aug, 2009
Wow! I made this for the first time this week and it is fabulous! Everyone scoffed it and asked for mre, there wasn't any! Can't believe how easy it was....
24th Jul, 2009
To answer your question, you use whole eggs.
6th Jul, 2009
Do you use whole eggs or just egg whites??
2nd Jul, 2009
Just like many of you I have made it for a few dinner parties and every time it is a winner. I like the fact that it can be made in advance , I have made it a week before it was needed and frozen it which takes lots of pressure off the night and makes the whole evening much more enjoyable. I also added more meringue to make it go further and give it extra crunch.


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